Buckwheat Rice


  • 1 cup buckwheat 
  • 2 cups hot water
  • 2-3 tomatoes
  • 1 onion
  • 2 cloves of garlic
  • Olive oil
  • Salt, pepper and other desired spices


To prepare an odorless buckwheat pilaf, wash the buckwheat well 10 times in plenty of water. Soak the thoroughly washed buckwheat in hot water for 30 minutes to cook it more easily. After draining the water, wash it a few more times.

Take olive oil in the pot. Fry the onions and garlic over medium heat. Then add the peeled and chopped tomatoes into the pot. After this mixture is thoroughly roasted, wait for half an hour and add the strained buckwheat into the pot. And add spices and salt.

After adding the buckwheat to the pot, roast it for a few minutes. Then pour 2 cups of hot, not boiling water over the buckwheat. Close the lid of the pot.

Cook over medium heat until the water boils, and when it boils, cook over low heat until the buckwheat absorbs its water.

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